Recipes

Keto Sandwich Rounds

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We love these little sandwich rounds. They come together in minutes making a quick and easy sandwich night happen real quickly at our home. This Mama loves those quick satisfying meals. These are also awesome for lunches! Honestly, we’ve tried a lot of the keto “breads” out there… and have been disappointed. Our disappointment was mixed with an expectation from our pre-keto taste buds and not the right recipe.

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A new perspective

Although, these little rounds are very tasty and make a delicious sandwich… they are not the highly processed store-bought bread we’ve trained our taste buds too.

Sherri, my sister, told me something when I first started that has really helped me through this keto journey. She said, “Keto” breads will never be the same as the bread we were used to. We have to realize that and move forward toward health.” Those words gave me a new perspective and I’ve embraced keto baked-goods, including keto bread, with appreciation!

How long do they last?

I can only vouch for how long they last in my home, which is about 24 hrs. HA! No, they have been in my fridge for about 4 days and tasted fine. I slice each round using a serrated bread knife, wrap them individually with my favorite plastic wrap, and put them in the fridge. This makes them an easy to grab and go additions to our lunches.

How do they hold up?

They hold up pretty well. Now, I would not make my sandwich, wrap it and leave it for hours… that would be a mess. I would make it and eat it immediately.

When making lunches I would package everything separately and when it’s lunchtime make your sandwich and again enjoy right then. They can be toasted either on the skillet for grilled cheeses or in the tray of your toaster oven. Remember these have cheese in the mix so they will need parchment under them if toasted in the oven.

Are they Eggy?

Our family doesn’t think so but we do add in some seasonings for added flavor. I have made a non-savory version by using mozzarella cheese and omitting all the seasonings except the baking yeast. You really should always include the yeast. It makes it taste like bread. I use the non-savory version for almond butter and jelly sandwiches. With either of these two versions, we’ve never felt like we were eating an egg. I would love for you to make these and give us your feedback!

Blessings,
Steph and Sherri

Ingredients:

  • 4 large eggs
  • 4 tablespoons salted butter (melted)
  • ½ cup almond flour
  • 1 tablespoon of coconut flour
  • ½ teaspoon baking powder
  • ¼ teaspoon xantham gum
  • 1 ½ cup shredded white cheddar (I love the coastal cheddar at Costco)
  • Tiny pinch pink salt
  • 1 teaspoon baking yeast (not for rise only for flavor)
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon onion powder (optional)
  • ½ teaspoon parsley flakes (optional)

Instructions:

Preheat your oven to 400 degrees.

Melt the butter in a large microwaveable mixing bowl. Add in the eggs and whisk the butter and the eggs together. In a sifter, add in your dry ingredients. Sift the dry ingredients into the mixing bowl with the wet ingredients. Give it a stir. Only a couple turns of the spoon here. Next, add in the shredded cheddar cheese. Fold the cheese into the batter to form a wet dough.

Line a cookie sheet with parchment paper and spoon out the dough into 7-8 heaping mounds. I made them this way for a while until I bought 8 of these silicone baking molds and love making these rounds in them! The molds allow the dough to spread and rise evenly. This allows you to cut an even top and bottom for your sandwich.

Bake for about 12- 14 minutes. Mine are perfect at 14 minutes.

Keto Sandwich Rounds
Serving Size: 1 serving

Nutrient
Calories
Net Carbs
Fiber
Protein
Fat
Total Carbs
Value
226.2
1.8g
1.2g
9.9 g
19.4g
3.0g

Keto Sandwich Rounds

Ingredients

  • 4 large eggs
  • 4 tablespoons salted butter melted
  • ½ cup almond flour
  • 1 tablespoon of coconut flour
  • ½ teaspoon baking powder
  • ¼ teaspoon xantham gum
  • 1 ½ cup shredded white cheddar I love the coastal cheddar at Costco
  • Tiny pinch pink salt
  • 1 teaspoon baking yeast not for rise only for flavor
  • ¼ teaspoon garlic powder optional
  • ¼ teaspoon onion powder optional
  • ½ teaspoon parsley flakes optional

Instructions

  • Melt the butter in a large microwaveable mixing bowl. Add in the eggs and whisk the butter and the eggs together.
  • In a sifter, add in your dry ingredients.
  • Sift the dry ingredients into the mixing bowl with the wet ingredients. Give it a stir. Only a couple turns of the spoon here.
  • Next, add in the shredded cheddar cheese. Fold the cheese into the batter to form a wet dough.
  • Line a cookie sheet with parchment paper and spoon out the dough into 7-8 heaping mounds.
  • Bake for about 12- 14 minutes. Mine are perfect at 14 minutes.
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